| 1 | Recipe by: cooking monday to friday show #mf6743 liberally dust surface of the pastry and your board with sugar. |
| 2 | Roll pastry to about 4 inches wide and 10 inches long. |
| 3 | (the more sugar you manage to work into the dough, the more caramelized and scrumptious the cookies will be). |
| 4 | Press sugar over the top with a rolling pin; turn dough over and press sugar in on the other side. |
| 5 | Fold each long side of the pastry, towards the middle and dust this with sugar; now fold pastry in half, dust with sugar and gently apply pressure to the top to flatten it out and even it up. |
| 6 | With a knife or bench knife, cut across the length of the dough into 3/8th-inch wide cross pieces. |
| 7 | Transfer cookies to a parchment lined cookie sheet. |
| 8 | Shape the cookies by turning edges out to approximate a bell shape or by turning edges in. dust with more sugar and refrigerate for 1 hour. |
| 9 | Preheat the oven to 400 degrees. |
| 10 | Remove cookies from the refrigerator and place the in the oven. |
| 11 | Bake for 10 to 15 minutes or until sugar on top begins to caramelize and turn golden brown. |
| 12 | Turn over and bake for another 5 minutes or until second side is golden (watch them carefully because they burn easily) cool on a rack; serve with fresh berries or oranges) yield: about 25 cookies |
